Shrimp with Cocktail Sauce
A holiday gathering staple, plump sweet shrimp, spicy sauce
Ingredients
Court Bouillon
- 10 cups Cold water
- 2 ea Carrots Peeled and quartered
- 2 ribs Celery Washed, Quartered
- 1 ea Onion Peeled, Quartered
- 1 ea lemnon Washed, quartered
- 1 bunch parsley Washed, use the stems for this
- 5 sprigs Thyme Fresh
- 2 ea Bay Leaves
Shrimp
- 2 lb Shrimp 16-20 Size (Extra Jumbo)
- 1 ea Lemon Wedged
- Parsley Leaves from above as a garnish
Cocktail Sauce
- 1 cup Ketchup Or Sweet Chili Sauce
- 1 ea Lemon Zest, grated
- 3 tbsp Horseradish See Notes
- 2 tsp Hot Sauce To Taste
- 2 tbsp Vodka Optional
- 2 tbsp Worcestershire Sauce
- 1/4 tsp Celery Salt
Instructions
Shrimp
- Prepare an ice bath for the shimp
- In a large pot over high heat, bring the water to a boil
- Add carrot, celery, onion, garlic, lemon, parsley, thyme, and bay leaves
- Lower the heat to a simmer, set a cover on top slightly ajar, and cook for 10 to 30 minutes.
- Drop the shrimp into the liquid and turn off the heat
- Cook the shrimp, occasionally stirring until they curl and turn pink, about 2 to 2 1/2 minutes for medium shrimp and 3 minutes for large ones (see the post notes).
- Drain and cool to add to the ice bath
- Cool shrimp, ~ 3 minutes
- Refrigerate until ready to serve
Sauce
- Combine the all in a small bowl.
- Add additional hot sauce or horseradish to taste
- Mix well
- Taste, season, balance flavor
- Refrigerate until ready to serve
Notes
Use the chunky prepared horseradish sauce, and do not use the creamy sauce.
In a pinch, one can add 2 tbsp of this sauce to 2 jiggers of ice-cold vodka, shake with ice, and have a passable bloody mary.
Nutrition
Calories: 72kcalCarbohydrates: 19gProtein: 1gFat: 0.3gSaturated Fat: 0.04gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 632mgPotassium: 319mgFiber: 1gSugar: 13gVitamin A: 1747IUVitamin C: 26mgCalcium: 44mgIron: 1mg
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